Fiskefilet

For my next recipe I have chosen fiskefilet which means fish fillet. Luckily this time the Danish and the English are the same and it really is a fish fillet.

When you grow up in Denmark there are two foods that nearly all children love to eat. The first one is frikadeller. These are a special kind of Danish meatball which I will try to cook another day. The other meal kids love is fiskefilet.

In Denmark fiskefilet is usually made using a fish called flounder but this is quite hard to find in Australia so a good replacement is dory.

To make fiskefilet you will need:

Dory or flounder fish fillets (one for each person)

2 eggs

100g of breadcrumbs

Olive oil and butter (for cooking)

Whisk the eggs together and pour them into a flat baking tray.

Put the breadcrumbs in another flat baking tray.

Heat up a little butter and oil in a frying pan until it is hot.

Drag both sides of the fish fillet through the egg so it is completely covered.

Then do the same In the breadcrumbs. You must do this in the right order or the crumbs don’t stick.

Now put the fish In the frying pan. It should start sizzling straight away. Fry each side for about 4 mins, until the breadcrumbs turn golden brown.

You can serve fiskefilet with chips and ketchup if you like but my favourite way is to have it on rye bread with sliced cucumber and topped with a special Danish sauce called remoulade.

This is really hard to find in Australia. I have some that my Dad brought back from Denmark. There is also an Australian internet shop you can buy it from called DanishNordic, but I think I’ll have a go at making my own in another recipe.